Top 15 Best Ever Banana Bread Recipes With Many Great Options
These banana bread recipes have been gathered from a variety of sources over many years. There are many options to choose from including the addition of berries, fruit, chocolate, herbs and spices. All the recipes have been tested and cooked many times and they all are easy to cook with readily available ingredients. Enjoy!!!
Classic Easy Banana Bread Recipe
Ingredients
- 3/4 cup sugar
- Pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 large free-range egg, beaten
- 1 1/2 cups of general purpose flour
- 1/2 cup melted butter
- 2 to 3 very ripe bananas, peeled (about 1 1/2 cups mashed)
Method
Preheat your oven to 350 degrees F (175 degrees C), Grease a medium size loaf pan or similar with butter or margarine. Using a large bowl, work the ripe bananas with a fork until soft and smooth with no lumps. Stir the melted butter through the mashed bananas. Add the beaten egg, baking soda, salt, sugar and vanilla extract. Fold through the flour.
Next, spoon the batter into the loaf pan. Bake for 50-60 minutes, or until a wire or wooden skewer comes out clean when inserted right into the center of the bread. Remove from oven and set aside to cool in the pan for several minutes. Then, carefully remove the bread from the pan and let cool on a wire wrack before slicing and serving warm.
Jamaican Style Banana Bread Recipe
Ingredients
- 1/2 cup raisins
- 1/2 cup dark rum
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 cup mashed ripe bananas
- 1/3 cup salted butter, melted
- 1 large free- range egg, beaten
- 1 1/2 cups general purpose flour
- 3/4 cup raw sugar or turbinado sugar
- 1 tablespoon dark rum (used for soaking the raisins)
Method
Using a small container with a tight fitting lid, soak the raisins in 1/2 cup of rum overnight at room temperature. Strain and set the raisins aside keep the raisin-infused rum for using in making the bread. Preheat your oven to 350 degrees F (175 degrees C). Grease an medium size loaf pan or bread tin with butter or good quality cooking spray. Add the mashed bananas and melted butter to large mixing bowl. Add the cinnamon, sugar, egg, nutmeg, allspice, vanilla, and 1 tablespoon of raisin-infused rum. Mix well to combine all the ingredients. Then, sprinkle the baking soda and salt on top and stir through. Fold through the flour until fully combined, and then stir through the strained raisins.
Then pour the mixture into the prepared bread tin or loaf pan. Bake for 50-70 minutes, or until a tester inserted into the center comes out clean. Cool in the tin on a rack for 15-20 minutes before removing the loaf from the pan. Serve warm with butter.
Vegan Banana Bread Recipe
Ingredients
- Pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons flaxseed meal
- 1 1/2 cups general purpose flour
- 3-4 very ripe bananas, peeled
- 1/2 to 1 cup sugar (your choice)
- 1/3 cup grape seed or race bran oil
- 1/2 cup plus 2 tablespoons almond milk
- Pinch of cinnamon or nutmeg (optional)
Method
Preheat your oven to 350 degrees F (175 degrees C). Line a greased, medium-size bread tin or loaf pan, with parchment paper, left hanging over the edge a little. This helps to removal the bread from the tin. Make the flax egg by combining the flaxseed meal with the almond milk in a cup. Set the mixture aside until it thickens, before using it.
Next, make the batter by mashing the ripe bananas with a fork until completely smooth. Add to a large mixing bowl. Add the sugar, oil, flax egg and vanilla and mix well. Then, fold in the flour and then mix in the baking soda, spices and salt. Spoon the batter into your greased and paper lined loaf pan. Bake for 50-75 minutes, until a cake tester inserted into the center of the loaf in the pan comes out clean.
When baked, remove the loaf in the pan from the oven, Let it cool on a wire wrack to 10-15 minutes. Then extract the banana bread from the pan, and let cool to a warm temperature before slicing and serving.
Chocolate Chip and Cocoa Banana Bread Recipe
Ingredients
- 1 teaspoon salt
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground allspice
- 1 large free range egg, whisked
- 1 1/4 cup general purpose flour
- 3/4 cup dark brown sugar (packed)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup natural unsweetened cocoa powder
- 3-4 large ripe bananas (that are easy to mash)
Method
Grease a medium-size bread tin or loaf pan, with butter and line with parchment paper. Heat your oven to 350 degrees F (175 degrees C). Mash the soft peeled ripe bananas with a fork or potato masher until just smooth. You will need about 1 3/4 cups of banana purée. Transfer the mashed banana purée into a large mixing bowl. Add the melted butter, brown sugar and salt. and whisk to combine well. Next, stir through the beaten egg combined with the vanilla extract. Next add the flour, baking soda, cocoa and allspice - one at a time, folding through between additions. Then fold through the chocolate chips.
Next, spoon the batter into the prepared loaf pan. and bake for 50-75 minutes, testing for when its done with a cake tester (but the chocolate chips may affect your tests). When cooked, remove the pan from the oven and let the loaf cool in the pan for 10-15 minutes. Then, carefully remove the loaf from the pan and cool to a warm temperature before slicing and serving.
Banana Bread Recipe with Cream Cheese Swirl
Ingredients
For the banana bread:
- Pinch of salt
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2-3 soft ripe bananas, peeled
- 1 large free range egg, whisked
- 1 1/2 cups of general purpose flour
For the cream cheese filling:
- 1/4 cup white sugar
- 1 large free range egg, whisked
- 2 tablespoons general purpose flour
- 8 oz (250 g) cream cheese, at room temperature
Method
Start by preheating your oven to 350 degrees F (175 degrees C) and greasing a medium size loaf or bread pan with butter or oil spray.
Then, mash the ripe bananas with a potato masher in a large mixing bowl until just smooth. Add the melted butter, baking soda and salt. Combine well mashed bananas. Fold in the flour.
Next, make the cream cheese swirl by beating together all the cream cheese filling ingredients. Then, pour half of the banana bread mixture into the loaf pan. Then, carefully add half of the cream cheese filling, one dollop at a time. Carefully dollop with remaining batter on top. Finally, top with the remaining cream cheese filling. Then, insert a butter knife about halfway into the batter in the pan. Run the knife through the batter in a circular motion to gently swirl the cream cheese into the banana bread batter.
Next, bake for about 55-70 minutes or until a cake tester spike comes out clean after being inserted into the center of the mixture. Note- looked for uncooked batter rather than the cream cheese. If the top starts to brown too early before the bread is cooked through, cover the top with foil.
Then, cool the banana bread in the pan for several minutes. Then remove the banana bread from pan and cool on a cooling rack. Serve warm or at room temperature.
Best Ever Banana Bread - Super Moist and Buttery
Ingredients
- 1/4 teaspoon salt
- 2 cups general flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3/4 cup packed dark brown sugar
- 3/4 cup chopped pecans or walnuts
- 1/3 cup plain Greek yogurt or sour cream
- 2 large free-range eggs, at room temperature
- 2 cups mashed bananas (about 3-4 large ripe bananas)
- 1/2 cup unsalted butter, softened by keeping at room temperature
Method
Start by preheating your oven to 35 degrees F (175 degrees C). Grease a medium size loaf pan or bread tin using butter or oil. Place the flour, salt, baking soda and cinnamon in a large bowl and use a whisk to mix well. Use a mixer, set to a high speed, beat the butter and brown sugar until smooth and creamy. Lower the speed to medium and blend in the eggs adding them one at a time. Add the mashed bananas, vanilla extract and yogurt, and continue beating until the mixture is well combined. Fold in the flour and nuts without over mixing at this stage. Pour the batter into the greased baking pan and bake for 55-75 minutes. Loosely cover the bread with a piece of aluminum foil after the first 30 minutes to stop the top from getting too dark in color. Use a cake tester inserted in the center of the loaf to check that the bread is cook. The tester will come out clean when the bread is done. Remove the pan from the oven and cool the pan with bread inside on a wire rack. Serve warm.
Simple Banana Bread Recipe with Buttermilk and Walnuts
Ingredients
- 1-1/2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup canola oil (or similar)
- 1 cup chopped walnuts or pecans
- 1-3/4 cups general purpose flour
- 1/4 cup plus 1 tablespoon buttermilk
- 2 large free range eggs, at room temperature
- 2 medium size soft, ripe bananas, mashed (1 1/2 cups)
Method
Combine the flour, baking soda, sugar and salt together in a large bowl. Whisk the eggs in another bowl. Add the mashed bananas, oil, buttermilk, nuts and vanilla and mix well. Add the wet mixture to to the flour mixture, folding through until well combined. Spoon the mixture into a greased pan and cook for 55-65 minutes in an oven set to 350 degrees F (175 degrees C). Check for doneness, and cool initially with the bread in the pan. Then, turn out the bread and complete the cooling. Serve warm
Dark Banana Bread Recipe with Golden Syrup and Cinnamon
Ingredients
- 1/3 cup golden syrup
- 1 cup dark brown sugar
- 2 large free range eggs
- 1 teaspoon baking powder
- 2 cups mashed ripe banana
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon bicarbonate soda
- 125 g (4 oz) butter, at room temperature
- Butter to serve and for greasing the pan
- 1 3/4 cups plain baking flour, well sifted
Method
Preheat your oven to 160 degrees C (320 degrees F). Beat the butter, sugar and vanilla until creamy using an electric mixer. Slowly add the eggs, one at a time while mixing at moderate speed. Fold through the banana, bicarbonate of soda, cinnamon, flour, baking powder and golden syrup. Stir to combine, but do not over mix. Pour the batter into a medium size loaf tin or deep pan, which has been lightly greased with butter and lined with baking paper. Bake for 55–70 minutes or until cooked. Test with a skewer inserted into the center of the bread. It is cooked when the cake tester come out clean. Cool in the tin for about 15-20 minutes and then turn out onto a wire rack to finish the cooking. Slice and serve with the extra butter. You can also ice this bread with a creamy frosting.
The Best Ever Banana Bread Recipe
Ingredients
- 2 free range eggs
- 1/2 teaspoon salt
- 1/4 cup of raisins
- 1 teaspoon baking soda
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons granulated sugar
- 1 3/4 cups general purpose flour
- 4-5 large ripe bananas, peeled
- 1/2 cup unsalted butter(melted and cooled)
- 1/2 cup walnuts or pecans (coarsely chopped
Method
Preheat oven to 355 degrees F (180 degrees C). Spray a medium size loaf tin with non-stick cooking spray; set aside.
Combine the flour, baking soda and salt together in a large bowl. Place the bananas in a microwave-safe bowl with a lid with a vent. Microwave the bananas on a high setting until the bananas are soft and they have released some liquid (about 5-7 minutes). Remove the bananas from the liquid and place in a fine-mesh strainer placed over a bowl with the extracted liquid. Allow the bananas to drain for 15- 20 minutes. Heat the liquid in a small saucepan and stir over moderate heat until it is reduced to about 1/4 cup. Transfer the bananas and liquid to a small bowl and mash until soft and smooth using a potato masher. Mix in the brown sugar, butter, eggs and vanilla extract. Spoon the banana mixture into the flour mixture and fold in well. Gently fold through the walnuts. Sprinkle the granulated sugar evenly over the top of the loaf. Bake until a cake tester, inserted into the center of the loaf, comes out clean (generally 55 to 75 minutes). Cool the bread in the pan on a wire rack for about 15 minutes, and then turn the bread out and cool completely. Serve warm or at room temperature.
Peanut Butter Banana Bread with Chocolate Chips
Ingredients
- 1/2 teaspoon salt
- 2 free range eggs
- 1/3 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
- 3 medium size bananas(mashed)
- 1/2 cup white granulated sugar
- 1 cup semi-sweet chocolate chips
- 1/4 cup rice bran or grape seed oil
Method
Preheat oven 355 degrees F (180 degrees C) and grease a medium size loaf pan lined with parchment paper.
Combine the sifted flour, baking soda and salt in a large bowl. Using a second bowl, whisk the eggs and then mix with the banana, buttermilk, oil, peanut butter, sugars, eggs and vanilla extract until combined well. Fold the flour mixture through the wet mixture until just combined. Gently fold through the chocolate chips. Spoon the batter into the greased loaf pan, and bake for 60-75 minutes, or until a cake tester shows it is cooked. If your bread starts to browning too quickly, cover the top with a sheet of foil for the last 30 minutes. Cool the bread, initially in the pan and then turn out and allow to cool on a wire rack. Serve warm with butter or margarine.
Whole Wheat Banana Bread with Coconut Streusel
Ingredients
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 large free range eggs
- 4 large bananas, mashed
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1/3 cup canned coconut milk
- 1 cup light brown sugar
- 1 2/3 cups whole wheat pastry flour
- 1/2 cup coconut oil, melted and slightly cooled
For the Streusel
- 1/3 cup flour
- 2/3 cups brown sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons unsalted butter
- 1/4 cup unsweetened flaked coconut
- 2 teaspoons unsweetened shredded coconut
Method
Preheat oven to 330 degrees F (160 degrees C) and grease a medium size loaf tin with butter or cooking spray. Sift flour, combined with the baking soda, cinnamon and salt, in a small bowl. Using another bowl whisk the free range eggs and then add the the coconut oil, brown sugar and coconut milk, whisking vigorously until well combined. Stir through the mashed bananas, vanilla and coconut extracts. Fold through the dry ingredients and mix briefly, only until just combined. Pour the completed batter in the greased loaf pan.
Mix all the streusel ingredients in a bowl and sprinkle evenly over the banana bread batter. Bake for 75-85 minutes, or until center is cooked. Cover the top of the bread with a sheet of aluminum foil to stop the top getting too dark.
Remove and let cool in the tin before turning out. Serve warm.
Spicy Pumpkin Banana Bread Recipe with Yogurt
Ingredients
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 tablespoon molasses
- 1/2 teaspoon cinnamon
- 1 large free range egg
- 3/4 cup granulated sugar
- 1 1/2 cup mashed bananas
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons baking soda
- 1 tablespoon vanilla extract
- 1/2 teaspoon all spice or pumpkin pie spice mix
- 1 2/3 cups general purpose flour
- 1/4 cup unsalted butter, melted
- 5 to 6 oz (170 g) vanilla or plain yogurt
Method
Preheat oven to 350 degrees F (175 degrees C), and grease a medium size loaf tin. Melt the butter, allow to cool and then add to the vanilla, molasses, sugars, egg, yogurt in a large bowl and mix well. Then, add the pumpkin puree and bananas, and mix well. Fold in the pumpkin pie spice mix, cinnamon, salt and cloves. Then, add the flour and baking soda and fold through until just combined. Spoon the batter into the greased pan and bake for about 55 to 70 minutes, testing with a cake tester to ensure the center is cooked. Cool to warm before serving.
Blueberry Banana Bread Recipe with Mixed Spices
Ingredients
- pinch salt
- 1/2 cup coconut oil
- 2 teaspoons cinnamon
- 1 large free range egg
- 1 teaspoon baking soda
- 1 1/2 cups blueberries
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 6 oz (170 g) Greek yogurt
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/4 cups mashed ripe bananas
- 1/2 cup dark brown sugar, packed
- 1/2 cup light brown sugar, packed
Method
Preheat oven to 350 degrees F (175 degrees C), and grease a medium size loaf tin. Mix the sifted flour, baking powder, baking soda, salt together. Mix the bananas and the remaining ingredients in a second bowl. Fold the flour mixture through the wet mixture and mix until only just combined. Transfer the batter into the greased pan and bake for about 40-45 minutes, until cooked in the center (test with a skewer or cake tester). Allow bread to cool for 15 minutes in the pan, and then turning out on a wire rack. Serve warm with butter.
Banana Bread Recipe with Nuts, Carrot and Pineapple
Ingredients
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 2 large free-range eggs
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup mashed ripe bananas
- 6 oz (170 g) Greek yogurt
- 1 1/2 teaspoons baking soda
- 1 tablespoon vanilla extract
- 1/3 cup diced walnuts, optional
- 3 cups general purpose flour
- 1/3 cup raisins, diced if they are large
- 1/2 cup crushed pineapple, with some of the juice
- 1/2 cup grated carrots, grated and loosely packed
- 1/2 teaspoon cinnamon (plus other spices - optional)
Method
Preheat oven to 330 degrees F (160 degrees C), and grease a medium size pan. Melt the butter, and after cooling, add the free-range eggs, sugars and vanilla, and whisk to combine well. Add the carrots, yogurt, bananas, pineapple with juice, raisins, nuts, and mix well. Mix the flour, baking soda, salt, and fold through the wet mixture until just combined. Pour the batter into the greased pan. Bake for about 65-80 minutes until cooked right through (test with a skewer). Cover the top with a sheet of fold during the last half of the baking to stop the top from becoming too dark. Allow bread to cool in the loaf pan for 20-30 minutes before turning out to finish the cooling. Serve warm or hot as a dessert.
Banana Bread Recipe with White Chocolate and Mango
Ingredients
- 1/2 teaspoon salt
- 1/3 cup Greek Yogurt
- 2 large free range eggs
- 3/4 cup granulated sugar
- 1 1/2 cups chopped mango
- 3/4 teaspoon baking soda
- 2/3 cup white chocolate chips
- 2 cups white whole wheat flour
- 1 teaspoon pure vanilla extract
- 2 tablespoons shredded sweetened coconut
- 1 1/2 cups very ripe banana (about 3 bananas, mashed)
- 4 tablespoons unsalted butter, softened to room temperature
Method
Preheat oven to 350 degrees F (175 degrees C), and grease a medium size loaf tin. Sift together the flour, baking soda and salt. Using another large bowl, beat the sugar and butter using an electric mixer on medium speed until soft and creamy (about 1 minute). Add the eggs one at a time, while mixing. Then, mix in the mashed banana, yogurt, and vanilla. Continue beating until thoroughly mixed. Next, fold in the flour mixture by hand, until just combined. Fold through the white chocolate chips and chopped mangoes.
Next spoon the batter into the prepared loaf pan. Bake for about 40 minutes. Remove from the oven and sprinkle with shredded coconut. Return to the oven and bake for 15-22 minutes extra or until a wooden skewer inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack and then turn the bread out.